Question 2: How to make egg tarts at home? I have practiced very successfully, as follows:
1 I'm going to the supermarket to buy the skin of the egg tower and the mold for making it. Egg tart skin needs to buy pie skin, which is crisp and crisp. Because many people abroad make their own snacks, they sell them everywhere, but they don't buy them at home. If you are not sure, ask the shop assistant in the supermarket, hee hee.
Egg cones are the easiest to make, but because domestic milk is not so pure, it is difficult to guarantee the same effect. I mixed it with milk, eggs and sugar. Add 1 to 2 eggs in 500ml of milk. If you like thick eggs, you can add 1-2 eggs, and then add sugar and mix well.
Dip a thin layer of butter or butter on the mold of the egg tower (to prevent the egg tower from sticking to the mold), press the skin of the egg tower into a circle with a large cup, put it into the mold, and then put the heart of the egg tower into it. Don't put it too full, about 5 mm is good (because it will swell when baking). If you like grapes or shredded coconut, you can sprinkle a little on the heart paved in the egg tower.
4 Put it in the oven and bake at 200C 10 minutes, or longer, depending on personal taste. I like to eat a little crispy drops:) The temperature of the oven is not easy to control, so watch and adjust it at any time. The higher the temperature, the easier it is to burn.
The effect made by myself is much more delicious than that sold outside.
Question 3: How to make egg tarts at home? How to make the simplest egg tart? Ingredients: milk 120g, cream 100g, 3 egg yolks, 30g fine sugar, low flour 15g, and egg tart skin 10.
Tools: Bowl, stirring rod, flour sieve, oven.
Production steps:
1, first take out the tart skin and soften it, so it will be crisp when baked.
2. Prepare egg tart liquid: pour milk, cream, sugar and egg yolk into a bowl, stir evenly, and stir several times to saccharify it. Sift in low-gluten flour and mix well. (Preheat the oven for 200 degrees at the same time)
3. Filter the egg tart liquid and pour it into the egg tart skin until it is seven minutes full.
4. Put it in the oven and bake at 200 degrees for 20 minutes.
Question 4: How to make egg tarts at home? 1. First, prepare pastry for peeling: mix flour (220g) with appropriate amount of oil and knead well.
2. Preparation of water-oil skin: Mix water and oil 1: 1, pour in flour and add salt (1.5g), knead into dough, and let stand for 30 minutes.
3. Divide the two kinds of dough evenly and put the pastry on the oil crust.
4. Fold in half from the middle and wrap the dough with water and oil.
5. "grow up."
6. Roll up and wake up 10 minutes. (Repeat steps 5 and 6 three times)
7. Press out a circle with a suitable grinding tool.
8. Put the round dough into a grinding tool and press it.
8. Preparation of egg tart water: milk (80g) is heated in water to melt sugar (20g); After cooling, add 1 whole egg and mix well; Add an egg yolk and stir well. (If there is whipped cream, add whipped cream and mix well. )
10. Pour the egg tart water into the egg tart cup.
1 1. Preheat oven 180 for 5 minutes, and bake in egg tarts for 30 minutes.
12. Bake until the surface of the egg tart is golden and bulging. (Looking through the glass door, bake 10 minutes. )
13. Bake for 40 minutes until the surface is golden yellow.
Question 5: How to make egg tarts at home? First, prepare the egg tart skin. Egg tart skins can be bought in food stores or online, and the online purchase price is more favorable. However, because the egg tart skin needs to be frozen, it may deteriorate on the road for a long time, so it is best to buy it in a local online store, so it can be delivered in 2-3 days. Before use, the egg tart skin needs to be thawed and then placed on the baking tray. According to the capacity of the oven, about 9- 12 copies can be made at a time.
Second, to prepare the egg tart liquid, you need to prepare 100 grams of whipped cream, 20 grams of sugar, and 50 grams of pure milk. If there is no pure milk, it can be diluted with milk powder and 50ml boiling water instead.
Third, stir the egg tart liquid. Pour the above three raw materials into a mixing basin and stir thoroughly. Let the sugar dissolve completely.
Fourth, add egg yolks to prepare two egg yolks, add egg tart liquid, stir evenly, and finally the egg tart liquid is light yellow.
Fifth, pour the egg tart liquid into the egg tart skin for about 7-8 minutes.
6. Preheat the oven for baking at 220 degrees, and then put the egg tart in the middle layer of the oven. The temperature is still set to 220 degrees and the baking time can be set to 20 minutes.
Observe the baking of egg tart. You can observe the baking process of egg tart in real time. When the egg tart liquid is completely foamed and there are 1-3 dark yellow spots on each egg tart liquid, it means that it is baked.
Take out the finished product, open the oven and take out the finished product. Soon, the foaming egg tart liquid will shrink to its normal size. You can enjoy delicious food.
Question 6: How to make egg tarts at home?
1
Mix the peeled materials, knead into soft dough, wrap it with safety film and put it in the refrigerator for later use;
2
The eggs are scattered;
three
Add milk and sugar to the egg mixture, break it up and let the sugar melt as much as possible;
four
Separate a small sieve with a layer of kitchen paper to filter out the sour liquid;
five
Divide the dough into 12 small portions, put them in the middle of wax paper, and roll them into a disk with a diameter of 10cm;
six
Press the rolled disc into 12 Ma Fen die with your thumb;
seven
Look at the thumb with the nails cut short;
eight
Evenly put the egg liquid into the 12 mold (not too full, rather leave a little egg liquid);
nine
Preheat the oven to 350 degrees Fahrenheit (about 192 degrees). Carefully put the prepared egg tower mold into the middle layer of the oven and bake it for 20-30 minutes (according to the function of your oven) until the egg liquid is solidified and the edge of the egg tower shell is golden.
Question 7: What do you need to make egg tarts at home? Preparation materials: sugar. Salt. Milk powder. Butter. Crispy chips (Ma Qilin chips) (butter can be used instead if it is not available); Flour (high gluten flour. Low-gluten flour actually has little difference); rolling pin
Steps/methods
Cut the butter into small pieces first ~
Put a spoonful of salt in the flour. Two or three or four spoonfuls of sugar (depending on personal situation. If you like sweets, put more). And butter cut into pieces. Mix well with flour ~
Use milk and flour (in fact, water will do. Personally, if you like the proportion of milk flavor, you can use milk and) note: when mixing dough. Milk or water is poured in little by little. Don't pour a lot at once. A little friction ~
Knead the mixed dough evenly. Actually, you have to knead it for a while, and then roll the dough into thin slices.
Sandwich the chips (Ma Qilin chips) inside. (Without this child. Just cut the butter into small pieces and put it in a fresh-keeping bag. Then roll it into pieces. Just put it in the refrigerator until it's hard. The same purpose. It tastes good, too)
Put them together. Watch the edges. Otherwise, it will flow out when it is rolled up. Shortening chips should be more difficult to pack. If it's too soft, it means it's fast. As soon as it rolls, the oil will flow out. Be sure to master the strength when rolling. If the rolling is not good, the oil will flow out of the surface. After being rolled into thin sheets. Fold both sides in half! ! !
Roll out the noodles that have just been rolled many times. Roll it to a thickness of 0.3 cm (as many rolls as you want)
Then roll it up. Put it in the refrigerator for 30 minutes. 3. Take out the frozen thousand-layer cake roll and cut it into small rolls with uniform size.
After cutting the small roll, pick it up and dip it in flour.
Place in the egg tart mold with flour facing up.
Pinch the small roll into the shape of an egg tart mold with two thumbs. Let the kneaded egg tart skin stand and relax for 20 minutes.
The egg tart skins are all ready. That must be egg tart water. It's the middle part.
Material: sugar. Condensed cream. Flour. Eggs. milk
Practice: Pour whipped cream, milk, sugar and condensed milk into a bowl, heat and stir constantly until all the sugar is dissolved.
After cooling to room temperature, add egg yolk and low-gluten flour, stir well, and sieve to get egg tart water. Put it aside for later use.
Stir the egg tart with water. Pour into the egg tart skin. If you eat it yourself. 8-9 minutes is more appropriate.
How delicious it is to be full.
Question 8: How to make egg tarts in the microwave oven at home? To make Portuguese egg tarts, you must first make a thousand layers of cakes. Melaleuca meringue is the difficulty in making Portuguese egg tarts. The principle of making is to wrap butter with dough and fold it repeatedly to form hundreds of layers of skin-butter-dough. When baking, the moisture in the dough evaporates at high temperature, and the dough expands under the impact of water vapor to form layered cakes. The wrapping oil can also be replaced by Maqilin. Because of its high melting point, Maqilin is not easy to melt in the folding process and easy to operate. However, the taste of Maqilin is not as delicate as natural butter, and it will not melt in the mouth like butter, so the products made with Maqilin are not very popular. The disadvantage of using butter is that it is easy to soften and leak at room temperature, so every step in the production process should be put in the refrigerator for a period of time. Compilation: 1. Soften 40 grams of butter at room temperature, mix it with low-gluten flour, high-gluten flour, sugar, salt and water, and knead it into smooth dough. Refrigerate for more than 20 minutes. The purpose of cold storage is to make the dough fully relaxed and easy to roll out, and the second is to reduce the temperature of the dough so that the wrapped butter is not easy to melt. ) 2. Put180g butter into a fresh-keeping bag, press it into thin slices with a rolling pin, and refrigerate it in the refrigerator until it becomes hard. Making of Melaleuca Crispy: 1. Spread thin powder on the table, put the dough on the chopping board and roll it into a rectangle; 2. Put the butter slice in the middle of the rectangular dough piece; 3. Turn over a part of the rectangular dough and coat it with butter; 4. Turn the other end over and crush both ends. So the butter is completely wrapped in the dough; 5. Turn the dough sheet over and close it; 6. Roll it into a rectangle with a rolling pin; 7. It's like we fold the quilt in the morning, turn the two sides to the middle and then fold them in half. Fold it and put it in the refrigerator for 20 minutes; 8. Take out the frozen dough and roll it into a rectangle again; 9. Repeat step 7 and fold again. Refrigerate for 20 minutes; 10, roll it out after refrigeration, repeat step 7 again, and roll it out into a rectangle. During the whole production process, it was folded three times. Raw materials of egg tart water: whipped cream 180g, milk 140g, fine sugar 80g, 4 egg yolks, low-gluten flour 15g, condensed milk 15g (can be omitted). Egg tart water method: mix whipped cream and milk, add fine sugar and condensed milk, and heat and stir until the sugar dissolves. After cooling until it is not hot, add egg yolk and low-gluten flour and stir well. Raw materials of egg tart skin: low-gluten flour 220g, high-gluten flour 30g, butter 40g, fine sugar 5g, salt 1.5g, water 125g, butter 180g (for wrapping). Method of egg tart crust: 1, after making the thousand-layer pastry, roll it into thin slices with a thickness of about 0.3CM2, and roll it up along one side; 3. Roll the dough into a cylinder; 4. Cut into small dosage forms with a thickness of about 1CM with a knife; 5. Pick up a small dose and dip it in flour; 6, both sides are stained with flour, kneaded into a ball, and placed in an egg tart mold; 7. Knead the medicine into a tower mold shape with your thumb and let it stand for 20 minutes; 8, pour the egg tart water, seven minutes full; 9. "Ding" in the microwave oven for 4 minutes and you're done, haha! Tip: 1, because the egg tart skin will swell after baking, so the egg tart water only needs to be poured for 7 minutes; 2. After the egg tart skin is pinched, it needs to stand for 20 minutes, and then pour in the egg tart water to bake. Otherwise, when baking, the egg tart skin will shrink seriously, which will lead to the overflow of egg tart water and fall short; 3. When pinching the skin, pinch the bottom as thin as possible, otherwise the taste at the bottom will be wet and not crisp; 4. When making egg tart water, heat the whipped cream and milk to completely dissolve the fine sugar. If powdered sugar is used, it can be directly stirred without heating. After baking, the egg tarts and tarts should have distinct layers and crisp taste. Egg tart water should be delicate and smooth, with rich milk fragrance. meishichina/Eat/Nosh/20 100 1/75 169
Question 9: What tools do you need to buy to make egg tarts at home? What material? First of all, you need an oven, microwave oven or something.
Actually, there are those quick-frozen egg tarts. You can just buy it and bake it.
If you make it yourself, egg tart clip+egg tart skin (ready-made self-contained clip)+egg tart liquid (ready-made egg+milk+condensed milk+cream+sugar, or light cream+sugar+egg).
Question 10: How to make an egg tart at home requires cream and milk. First, the name of the food is egg tart. Second, ingredients whipped cream 90g, milk 70g. Step three, 1. First, make egg tart liquid, stir whipped cream, milk, condensed milk and sugar until the sugar dissolves, then add egg yolk and stir well. Add the sifted low-gluten flour. 2, you can buy ready-made frozen egg tart skins in the supermarket, and you don't have to mix them yourself. 3, put in the egg tart skin, introduce the egg tart liquid, and serve it out in seven minutes. 4. Put it in a preheated oven and bake at 220 degrees for 20 to 25 minutes. 5, open the oven, you can see that the egg tart has been baked.